| 摘要: |
| 【目的】探究不同因素对葡萄果实理化性质及果皮中花色苷含量的影响，为改善葡萄原料品质及酿酒工艺中花色苷的浸提提供理论依据。【方法】以酿酒葡萄赤霞珠果实为原料，以未处理葡萄果粒为对照，测定温度（20，30，40 ℃）、pH（2.2，3.0，4.0，5.0，6.0，7.0，8.0）及脱水处理（用质量分数5％的食盐溶液分别脱水0.5，1，1.5，2，3，4，6，9，12 h）对果实可溶性固形物、总酸和pH等理化性质指标及果皮花色苷（可浸提花色苷、不可浸提花色苷、总花色苷）含量的影响。【结果】（1）与对照相比，20～30 ℃处理48 h 可使葡萄果实的可溶性固形物含量增加4.12～6.52 °Brix，总酸质量浓度下降0.81～1.86 g/L，pH升高0.22～0.68；20～30 ℃处理36 h果皮中的花色苷含量均较高。（2）脱水处理12 h可使葡萄果实的可溶性固形物含量比对照提高14.5%，总酸质量浓度比对照提高2.76%，pH比对照降低3.64%；但果皮中可浸提花色苷含量较对照降低7.4%，不可浸提花色苷含量较对照降低2.45%，总花色苷含量较对照降低 8.47%。（3）随着缓冲液pH的升高，果实可溶性固形物含量先上升后降低；不同pH处理对果实pH及总酸质量浓度影响总体较小。用pH为2.2～4.0溶液处理后，果皮可浸提花色苷和总花色苷含量均高于对照，不可浸提花色苷含量基本保持不变；用pH 5.0～8.0溶液处理后，果皮总花色苷、可浸提花色苷和不可浸提花色苷含量均呈下降趋势。【结论】20～30 ℃处理36 h可以改善葡萄果实理化性质及提高果皮中的花色苷浸提量；脱水处理能改善果实理化性质；适当酸性溶液处理葡萄，有利于可浸提花色苷的提取。 |
| 关键词: 赤霞珠 理化性质 花色苷浸提 温度 pH 脱水 |
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| 基金项目:农业部“948”项目“葡萄新品种及轻简化生产技术引进”(2014-Z20)；国家现代农业(葡萄)产业技术体系建设专项(nycytx-30-2p-04) |
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| Effects of different factors on physicochemical properties and the content of anthocyanin in the skin of Cabernet Sauvignon |
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QIAO Ling-ling,MA Xue-lei,ZHANG Ang,et al
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| Abstract: |
| 【Objective】This study explored the effects of different factors on physicochemical properties and anthocyanin extraction of grape berry to provide basis for improving the quality of grape raw materials and anthocyanin extraction in winemaking process.【Method】Cabernet Sauvignon was selected to investigate the effects of temperature (20,30,and 40 ℃),pH (2.2,3.0,4.0,5.0,6.0,7.0,and 8.0),and dehydration (dehydration time 0.5,1,1.5,2,3,4,6,9,and 12 h) on physicochemical properties (soluble solids,total acid content and pH) and anthocyanin extraction (extractable anthocyanins,un extractable anthocyanins,and total anthocyanins) by comparison with untreated grape fruit.【Result】(1) Compared to control,after 20-30 ℃ treatment for 48 hours,the grape soluble solids increased by 4.12 to 6.52 °Brix,total acid decreased by 0.81 to 1.86 g/L,and pH increased by 0.22 to 0.68 unit.After 36 h,the amount of anthocyanins from peel was higher than the control.(2) Dehydration improved ratio of soluble solids by 14.5%,increased total acid by 2.76%,decreased pH by 3.64%,and reduced contents of extractable anthocyanins,un extractable anthocyanins and total anthocyanins by 7.4%,2.45%,and 8.47%,respectively.(3) With the increase of pH of the buffer,soluble solids offered up grade firstly than descending latter tendency,different pH treatment has little impact on the pH of grape and total acid.But pH 2.2 to 4.0 treatments increased anthocyanins and total anthocyanins in the skin.When pH was 5.0-8.0,extractable anthocyanins,un extractable anthocyanins and total anthocyanins all decreased. 【Conclusion】Treatment at 20-30 ℃ for 36 h improved physicochemical properties and extraction of anthocyanin from grape berry.Appropriate acidic solution was conducive to the extraction of anthocyanins. |
| Key words: Cabernet Sauvignon physicochemical properties extraction of anthocyanin temperature pH dehydration |
